Spanakopita with Beemster Belegen


Main Course. 4 Persons. Preparation 20 min. + 40-50 min. oven time + 10 min. waiting time 


  • 1 kilo of spinach (frozen, thawed) 
  • 1 lemon 
  • 15 g dill 
  • 100 g white cheese  
  • 100 g Beemster Belegen
  • 1 bunch of spring onion 
  • 3 tbsp mild olive oil 
  • 2 eggs 
  • 1 tsp ground nutmeg 
  • 8 sheets of fresh filo pastry (refrigerated) 

Kitchen Stuff 

  • Oven dish (20 x 30 cm greased) 
  • Baking brush 


  1. Preheat the oven to 190 °C. Put the thawed spinach in a clean tea towel and squeeze out as much moisture as possible; the spinach should be as dry as possible. Put into a large mixing bowl. 
  2. Scrub the lemon clean and grate the yellow zest of the lemon. Finely chop the dill, mash the white cheese with a fork and grate the mature cheese. Mix the dill and cheese into the spinach. 
  3. Finely chop the spring onions. Heat 1 tbsp olive oil in a skillet and fry the spring onion for about 3 min over medium-high heat. Add to the spinach mixture. 
  4. Beat the eggs and mix into the spinach mixture. Season with the nutmeg, pepper and salt, if desired. 
  5. Coat one sheet of filo pastry on 1 side with 1/8 of the remaining olive oil and place in the baking dish with the greased side up, the edges may overhang. Repeat with 3 more sheets of filo pastry. Spoon the spinach mixture on top. 
  6. Using a brush, coat one sheet of filo pastry on 1 side with oil and place it with the greased side up on top of the spinach mixture. Repeat with the rest of the filo pastry. Fold the overhanging dough loosely inward, over the spanakopita. 
  7. Cut the spanakopita into 8 equal pieces with a sharp knife and bake about 40-50 min in the center of the oven until light brown and crispy. Remove from the oven and let cool for 10 min. 

With Beemster cheese, you can make many oven dishes even tastier. For example, how about this baked pasta?